I didn’t plan it this way ok? I really didn’t. I was not meant to post two back to back Kerala special recipes, no matter how much I love this Kerala cuisine. But I just couldn’t wait any longer to post these bite sized nibbles, made out of a special variant of banana/plantain from Kerala called Nendran.
Nendran banana looks distinctively long and sleek, with its flesh in a slight orangish tinge. When ripe, it is utterly delicious (now tell me, which banana isn’t?) but it doesn’t get too mushy – that’s very distinctive of this plantain too. With the ripe fruit I love making Pazham Pori, Sweet Banana Fritters served for evening tea/coffee. With the raw plantains, Nendran chips are made by deep frying thin sliced plantain chips in hot coconut oil. Ah the bliss of biting into crunchy Nendram chips that are so fragrant!!
It had been a long time dream of mine to make Banana Chips at home and when I think of chips, the first thing that comes to my mind is the golden yellow Nendram Chips. When I recently found raw Nendram bananas in store, I had to buy and try out these chips. I was alien to this process and this recipe helped me get going. The process is interesting and a little difficult too. It is very easy to not get the perfect color or crunch and takes some practice. But it is really worth the effort, to see these beauties 🙂
To make Nendran Chips | Kerala Nendran Banana Chips
What I used –
- Nendran Raw Banana, 2 medium sized
- Salt, as needed
- Turmeric Powder, ½ tsp
- Water, 3 tbsp (or less)
- Coconut Oil, for deep frying
How I made –
- Peel off the raw banana skin and using a Mandolin/Slicer, cut the raw banana into thin, equal sized circles. Make sure there is very little to no moisture on the raw banana slices.
- Heat oil for deep frying. Once hot, set it on medium flame. Meanwhile, make a solution by mixing water, salt and turmeric – mix well.
- Take a small batch of sliced banana circles and drop them gently in hot oil. On medium flame cook until half done. At this stage, sprinkle a tsp of the prepared salt-turmeric solution on the chips cooking in oil.
- There would be some spluttering but soon, the chips would attain yellow color. As the bubbles subside and the chips look crispy, drain onto paper towel. Wait for a couple of minutes for the chips to crisp up. Check for salt and adjust the amount of salt-turmeric solution sprinkled accordingly. Repeat the same with rest.
- Once cooled down, store in an airtight container up to a week or 10 days. Serve with tea/coffee!
- Make sure to peel off the skin of the raw banana completely exposing the flesh. Any remaining skin could give a darkish edge to the chips.
- Make sure to cut the chips as thin and equal in size as possible. This would ensure even cooking and the chips turn out crispy.
- These chips have to be made with coconut oil for best taste. In case of non-availability, any vegetable can be used but the taste is not the same.
- Stand away from the oil after sprinkling the salt-turmeric water as the oil can splutter.
- The oil can turn little salty and yellow after the frying process – can be used off for making stir-fries or other normal cooking.